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Recipe for Rugelach

Mildred Pomeranz, my grandmother, raised three kids with her husband Jacob in Depression-era Brooklyn. They tried various businesses, the most successful of which was a small fruit and vegetable store where the whole family pitched in. Mildred also found time to keep a fine kosher kitchen. Her recipe for rugelach reminds me of her life: a wonderful reward from simple ingredients, patience, and a little extra effort.

3 cups flour
1 packet (1/4 oz.) dry yeast
1 cup butter or margarine
3 egg yolks
1 cup sour cream
1 cup chopped nuts (I like pecans)
1 cup sugar
2 teaspoons cinnamon

Sprinkle yeast on flour. Cut in softened butter or margarine. Stir egg yolks into sour cream and add to flour mixture, making a stiff dough. Form dough into a ball, wrap in parchment or wax paper and refrigerate overnight.

Mix nuts, sugar and cinnamon. Divide dough into four parts, forming each into a ball. Roll out each portion of the dough on top of a portion of the nut mixture. Sprinkle more nut mixture over rolled-out dough. Cut each circle of dough into 16 wedges. Roll up each piece, starting at the base of each wedge. Place on a sheet of parchment paper on a cookie sheet and bake for approximately half an hour at 350 degrees Fahrenheit. (Adjust according to your oven and how moist or crunchy you like your cookies.)


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